3.
With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

5.
Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

This is Martha Stewart, not a fast food recipe. People who love to cook don’t say things like “all that work just for marshmallows “ they enjoy the process

MS11435437

14 DEC, 2017

I agree, way too much work just for marshmallows.

MS11872019

6 DEC, 2017

I add 1/2 teaspoon of PEPPERMINT OIL (not extract!) and did what another reviewer below said...I used a 2nd sheet of parchment sprayed with PAM to press the mass of fluffiness flat. I then cut the marshmallows into 1 1/2 inch squares (instead of using a messy cookie cutter) and dusted them all with confectioners sugar by using a mesh strainer from overhead. I put them into a large stainless steel mixing bowl, and add more, tossing them until they were drenched in it. Let them air dry slightly, and eat fresh. Or, you can store them in an old cookie tin, and you can get several weeks out of them. Sometimes, they get a little "crusty" if left too long...but I use those "leftovers" to put on top of the kids hot chocolate, and they still melt into a wonderful treat!

It doesn't "pour" out of the mixing bowl, but just spray a spatchula with cooking spray and scrape it in a big blob onto the pan. Don't bother trying to spread it with a spatchula, it doesn't work. Spray another sheet of parchment and press it flat, then peel it off.

This recipe did not work out for me. After mixing the final mixture for 12 minutes the marshmallow mixture was way too stiff and really, really hard to get out of the bowl. It climbed up my beaters and made a big mess. There is no way on earth that I can get 100 marshmallows out of this stiff, messy blob. The only reason that I gave this 2 stars is because the flavor was decent. Decent, not great. My husband and kids liked the flavor more than I. Anyway, I'll never use this recipe again.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/423290_10200235370034954_1239740641_n.jpg
Not sure if it was something I did wrong since I didn't see where others had this problem but this was very difficult to work with. My mixer had problems & it was VERY sticky to the point most wouldn't come out of the bowl. I ended up putting it in the oven to try and melt it enough to dig it out. Other than the huge mess these were very good. I added peppermint extract and food coloring for a extra pop.

If you happen to live in a high altitude location the temperature needs to be adjusted. I did not know this. As a result I heated the sugar/corn syrup mixture much to high. As the mixture began to cool it thickened to the point that it burnt out the motor on my mixer. Ugh. Merry Christmas to my trash can. Enjoy the broken mixer.
If you live above sea level, please do yourself a favor and seek out supplementary instructions for high altitude cooking. :-)